Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1218743 | Journal of Food Composition and Analysis | 2008 | 8 Pages |
The aroma of five monovarietal red wines from the Canary Islands, Spain (Negramoll, Listán negro, Tintilla, Vijariego negro, and Baboso negro) was studied by sensory analysis, quantitative gas chromatography-olfactometry (GC-O), and quantitative chemical analysis.GC-O and multidimensional gas chromatography (MDGC) successfully identified in wine for the first time the potent aroma 2-methyl-3-(methyldithio)furan. We calculated the odour thresholds of this compound (<1 ng L−1) and assessed it semiquantitatively in the study wines.From the sensory point of view four descriptors (dried fruit, animal, toasty, and herbaceous) differed significantly between these varieties of wines. In GC-O, on extracts obtained by a dynamic headspace technique, significant differences were found in the intensity scores of β-damascenone, octanal, 2-methoxyphenol, ethyl cinnamate, ethyl 4-methylpentanoate, furfural, 2,3-pentadione, and 3-isopropyl-2-methoxypyrazine. Some of these compounds were detected as important odorants in only one varietal.